Fresh Herb Marinade Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
1/4 cup: Lemon juice,
-thinly sliced,
1/4 cup: Dry vermouth,
1: Green bell pepper or,
Salt and pepper,
-poblano chili or,
2 tbsp: Extra-virgin olive oil,
3: Jalape o chilies,
3: Shallots or,
-thinly sliced,
1 small: Onion, s
1/2 cup: Chopped fresh herbs,
-thinly sliced,
-, (basil, dill, rosemary
2: Garlic clove, s
-parsley, tarragon etc)
Directions:
Combine the lemon juice, vermouth, salt and pepper in a small bowl and
whisk until the salt is dissolved. Whisk in the olive oil.
Place half the sliced vegetables, herbs, and lemon juice mixture in a
shallow glass dish and cover with the food to be marinated. Add the
remaining vegetables, herbs, and lemon juice mixture. Marinate
seafood for 2 hours and chicken breasts for 4 hours, turning once or
twice.
Makes enough for 1
-2 pounds seafood or poultry.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
171 Submitted By DIANE LAZARUS On 10-25-95
Source from luhu.jp
whisk until the salt is dissolved. Whisk in the olive oil.
Place half the sliced vegetables, herbs, and lemon juice mixture in a
shallow glass dish and cover with the food to be marinated. Add the
remaining vegetables, herbs, and lemon juice mixture. Marinate
seafood for 2 hours and chicken breasts for 4 hours, turning once or
twice.
Makes enough for 1
-2 pounds seafood or poultry.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
171 Submitted By DIANE LAZARUS On 10-25-95
Source from luhu.jp